Honey Clover is an import from Europe/Asia and has spread throughout the US. It is a member of the pea family and has edible pods, beans, and fresh leaves.
I had Honey Clover in Texas and ate fresh leaves and beans as long as they were available. I ate them raw but liked them cooked with egg noodles, and served with chopped tomatoes and chives served on top for a simple lunch. This plant is in full bloom and smells very good. It has coumarin, also in Tonka Bean which is a widely used perfume ingredient. To use it in perfume, I need to collect the entire plant, dry, and extract the coumarin.
As a biennial plant all these bloomers will not return next year and once the seeds set it is past its glory as a perfume. This is the quintessential honey plant and where there are acres of them, honeybees make a wonderful clover honey.
This year I would like to collect just the flowers to make a vanilla type extract. I have not done that before and hope it does make something to use in place of imported vanilla. I will go out tomorrow morning with kitchen sheers and collect. If lucky, they ought to rebloom and work well for perfume.
I couldn’t resist eating some of the leaves this morning, they are mild, tasty, and nutritious. There are plenty this year, I will have beans and leaves for a dish or two of pasta.
Medicinal reports were vague and contradictory, so I didn’t put much credence in them. Perfume, vanilla, green vegetables and honey are a lot to offer the food forest.